I used skin-on chicken breast, but you could use a whole chicken! Spatchcock sounds good!Start with filling your pellet grill with our LIMITED EDITION French Oak Red Wine pellets.Set grill to 250 degrees.In a small bowl mix:2 tablespoons of fresh minced garlic2 tablespoons fresh cut rosemary3 tablespoons salted butterA touch of pepper, to your likingAnd, if you have it, a small dash of smoked paprika.Let stand for 30 min on counter.Separate skin from chicken mostly to make a big pouch to put the Garlic, Rosemary Butter mixture in and load it up!I use a tooth pick to seal the open edge sometimes after stuffing with butter mixture.Now that your hands are good and buttery, pick up the breast and wipe the outside with a little of that buttery garlic and rosemary love onto the outside of the chicken and salt and lightly pepper to taste.Put on grill and should take about 30 minutes. ALWAYS check meat temps to make sure it is cooked through to be sure.Get your wine pellets here: https://cookinpellets.com/product/french-oak-wine-pellets/